Panther's point is a fair one. Given how glowing the reports are in this thread, I was expecting a bit more friendliness. If they are in fact so serious about the barbecue program, I was hoping that they'd be excited to show off their wares to an interested patron.

As to being dishonest, that's of course not what I'm talking about. In my mind, it's not best practice to say "No" to a guest outright given a relatively reasonable request. At least be empathetic. That, to me, is good service. To expect that level at service at a bar is up for contention, but given the reports in this thread I did.

There is a quarter slab of ribs on the menu, served with catfish. That ultimately what I had. I first asked for a quarter slab and a small portion of pork and turkey. No. Then I asked to then potentially sub the catfish for a small portion of just one of the meats. No, the pulled meats are pre-portioned. That, to me, is a rather weak excuse. It's barbecue after all. The place was far, far from busy, so it wasn't a time issue. I have very strong feelings about hospitality, and in this case I thought Toons missed the mark.

The food is good though.

BryanZ wrote:I just didn't feel like ordering and eating a half-slab of ribs, a pulled pork sandwich, and a pulled turkey sandwich.

Actually since I have joined LTH I have taken to carrying a small cooler in the trunk of the car and often stopping at two (or three) places while out for dinner. Another bonus is that I have some wonderful leftovers over the next few days.

It just happened on Wednesday while on a sandwich trifecta of Ricobene's, Manny's and Franks 'N' Dawgs with a friend visiting from Germany.

That is the proper way 'to LTH' (so it's a verb now ).

What do you think they meant by "pre-portioned" meat? Do they have little baggies of pulled pork sitting in the back?

That's the only thing I can imagine. Doesn't seem quite as romantic as a whole shoulder being pulled to order. Given the volumes the place does, it makes sense. But I can't imagine breaking down one baggie would be the end of the world for them.

Another reason I want one of those LTH bowling shirts - to run some Ruth Reichl-style nametag-on, nametag-off comparisons.

BryanZ wrote:That's the only thing I can imagine. Doesn't seem quite as romantic as a whole shoulder being pulled to order. Given the volumes the place does, it makes sense. But I can't imagine breaking down one baggie would be the end of the world for them.

Probably not, if they knew it meant the world to you.

Katie wrote:Another reason I want one of those LTH bowling shirts - to run some Ruth Reichl-style nametag-on, nametag-off comparisons.

I've been to Toons, not having told Danny I was going or introducing myself to anyone in the bar as someone who posts frequently on LTH. I had a perfectly fine time and received what I considered to be extremely friendly service. No comps or special treatment, but as a non-regular I wasn't expecting anything.

BryanZ wrote:That's the only thing I can imagine. Doesn't seem quite as romantic as a whole shoulder being pulled to order. Given the volumes the place does, it makes sense. But I can't imagine breaking down one baggie would be the end of the world for them.

Do most places pull to order? That seems fairly inefficient.

Why not go back a second time to try the things you missed?

I like the idea of meat coming off the smoker and being pulled right then and there. High turnover and all that. In another life in a far distant land (also called North Carolina) I have memories of being able to specify the type of 'cue I wanted. More/less outside brown, even some places would offer different parts of the pig. Good times.

Darren72 wrote:Do most places pull to order? That seems fairly inefficient.

I would imagine that if the place was hopping they would pull a bunch and place it in holding but if it was slow, hold the entire piece and pull to order. Maybe they pull portions, baggie and reheat to order to keep it from drying out when slow? I just don't know.

BryanZ wrote:I like the idea of meat coming off the smoker and being pulled right then and there. High turnover and all that. In another life in a far distant land (also called North Carolina) I have memories of being able to specify the type of 'cue I wanted. More/less outside brown, even some places would offer different parts of the pig. Good times.

My Bride and I had an 'LTH Bonus' moment at Honky Tonk once not too long after it opened. Enjoying a nice meal and chatting with Willie, he went into the kitchen, pulled a brisket out of the smoker and sliced off some fresh.

A rare and wonderful moment!

I didn't realize they had a quarter slab on the menu, I guess I can partially see the point. Brings in the whole discussion of off menu ordering, etc. which has been beat to death around here so I'm not going to touch it.

Full disclosure - I've posted many times about Toons and always have liked it. I've always been treated great whether at the bar or at a table. I've never met Danny and I've never mentioned to anyone I post here occasionally.

Anther fun afternoon @ Toons yesterday. The place was packed with World cup watchers, and some baseball fans. Pineapple vodka shots were had, as well as some Cazadores & High Life.

I was happy to see PantherInTheDen and his wife, boudreaulicious, petite_gourmande, dansch, philw, and da beef in the house. Danny was running the show from the kitchen for most of the time I was there, and the kitchen was knocking out alot of really good food as usual.

I had been looking forward to some wings @ Toons all week, and they did not dissapoint, as good as ever. I also enjoyed some onion rings for the first time here. I also have to say I really like those deep fried jalapenos they have, simple, but really nice. An item I am not sure if it is on the menu but should be was some mini brats, served with a honey mustar type dipping sauce I believe. I liked these alot. Also eaten was some bbq(ribs, pork, and smoked turkey). Of course I liked all items, but ate more of the turkey & pork.

I was joking with folks at the table about not taking any pictures yesterday, a little liberating, just eating & not worrying about setting up shots, etc. So no shots of the food, but my wife snapped a couple of the merryment:

p_g & shay:



dansch & beaudreaulicious:



me and da beef sipping some Cazadores:



Plan was to go up to Argyle after Toons and another stop.... never happened, , now we have to head back downtown to hit Argyle today for lunch..

it was great to see danny, jim,dabeef.
& meet some lth'er s that i have not meet before(put a face with the name). had to cut it short for work .

It twas indeed a great Saturday! Soccer game on the TVs, house filled with loud fans...

... and a never ending flow of food (as any casual LTH get together should be ).



Worked through most of the fried appetizers and here are a few other notables...


Bites of Bratwurst


Chili, Cheese Fries w/ Wing Sauce


BBQ

The pineapple infused vodka rocks! The pineapple notes hit right at the same place where the bitterness of the vodka lives. A must have when visiting!

Toons gets a LOT of smoke flavor into the turkey, and the various sandwiches made from that juicy, smoky meat are among my favorite menu items. Today's special was a Georgia Reuben, the famous, strangely named Michigan sandwich that has no actual Georgia roots of which I'm aware. The tangy cole slaw and thousand island dressing worked really well with the smokiness. My only quibble was with the fresh but too-soft slices of grilled rye, which didn't stand a chance at holding up to the other ingredients. Maybe only the exposed side of the bread hit the grill for long enough? Delicious, messy eats. Maybe that's how it ought to be.

Georgia Reuben:

LTH,

Had the pleasure of being a guest, along with Danny Beck and Da Beef on Outside the Loop Radio hosted by Mike Stephen (link), at Toon's. Lively discussion with BBQ as the main topic.

Of course we snacked on a few items, day out of the water lake perch fillets brought in by a customer and fried in-house moments before we at them. One taste and I was a kid again jostling with my brother and sister for room on the Port Washington breakwater as we ate Lake Michigan perch from Smith Brothers.



Also had a bowl of Mulligatawny Soup, a daily special, made by Danny's wife Annie. Annie has a real way with curry flavor and heat, just enough giddy-up for you to notice while remaining harmonious, enhancing flavor as opposed to dominating. Her Jamaican meat pies offer the same flavorful balance.

I always have a nice time at Toon's.

Enjoy,
Gary

G Wiv wrote:I always have a nice time at Toon's.

So does this little one, who just couldn't make up her mind, it all looked so good...

Kennyz wrote:So does this little one, who just couldn't make up her mind

I hope Danny checked her ID!

I was there yesterday afternoon and saw a sign for Porkapalooza $20 this Saturday, August 28 from 4pm-10pm

Also, I had some wings there and later went over to the Wild Goose for their 10 cent wing night which are decent enough but having eaten them both in the same day, Toons' were just so much better that I almost felt sad eating them at the Goose. Maybe Thursday I'll do Toons-Bird's Nest(my other favorite place for wings) and see how those compare back to back.

Gary, great photo of that perch, that was some of the best fish I have had. Amazingly fresh! Kenny that picture is adorable!! Hope she had the Ribs!! See ya all soon! Porkapalooza?
Danny

Danny: Is there any connection to the Piggery's "Porkapalooza" advertised around the neighborhood for the very next day (Sunday, benefitting the neighborhood playlot, Merryman)? Just wondering if the neighborhood pork-focused bars were working together on this. FWIW, I'm a fan of both spots. Everyone knows how great the grub is at Toon's by now. While not everything at Piggery works (esp the BBQ), I have to hand it to them -- just about everything, including the breads, is made from scratch in house, and the owner and staff are swell folks. I'm making a routine out of their ham and cheese omelette with a small Piggery salad and a cold Bell's on the sidewalk cafe.

i am counting the days .
it will be a great time

Jeff,

The owner and I (Terry) are good friends. It is actually a funny story. I was working a few weeks about details of toons party with my Lagunita's rep and one day we were discussing what to put on the fliers he said I just came from the Piggery and they asked me if I wanted to get involved in Porkapalooza at Piggery. He is a younger guy so he did not want to step on anyone's toes. After he told me that I asked if he mentioned we were doing the same thing the day before. He did not so when I called Terry it was too late they had ordered the banners. We have some of the same people from the neighborhood but really 2 different crowds. At that point neither of us could change our events. We are doing a BBQ themed party and that is not what they do. I agree the homemade buns are pretty tasty! I will be attending the Piggery event. So no we are not working together but supporting one another! One of Toons bartenders girlfriends Rachel is a great server there as well! Whew sorry for the longwinded answer!!
Danny

Gary,

Wow that Perch looks wonderful, it takes me back to my days living in Wisconsin and Friday night Perch fish frys.

Some pics from the Porkapalooza event 8.28.2010. Toons is great every day, but the events is where they shine.

some piggy pics:














kudos to Danny & Kevin for all the great pork they turned out. Also the rest of the Toons staff for a great event.

stopped at toons today had a great brisket sammie

the D-MAN sammie with fries it was great
just what i needed

just had a taste last night, but the Mulligatawny soup I tried @ Toon's last night was brilliant. Great texture, nice pop of curry. Toon's makes some great soups & gumbos imho.

jim it was great to see you,danny,& dabeef at toons last night ,l
i had a tailgate party at northwesten sat. so stopped at toons to say hello
had not been in a while

great place, food ,& friends

We had a superb lunch Sunday at Toons before a film at the Century. Mrs. Trpt started with the soup, Italian wedding soup, which was so good I ordered one too, rich broth, spinach, little meatballs and tiny round pastini. I had the grilled chicken po'boy which was perfect, grilled chicken, not dry, good bread and mayo, as good as any I've had. Mrs. Trpt had quesadillas, chicken, frijoles and cheese which the pickled jalapenos set off nicely. Washed down with a couple of beers on special, it reminded me why I love this place. Nothing fancy, just really solid and tasty pub food.

Toons has been nominated as a Great Neighborhood Restaurant. Please post your comments here. Discussion continues through March 7.

Thanks,

=R=
for the GNRs